Grilled Pork Butt Steaks

Grilled Pork Butt Steaks slow cooking in the grill.

Thick-cut pork from the Boston Butt is perfect for grilled pork steaks. Visit your local butcher to get these unusual cuts ready for you.

Seasoned to perfection, you can also add a nice smoke flavor by adding some cherry wood to the hot coals. Use a raised cooking grate, so the steaks can spend more time in the smoke.

The steaks are wrapped in foil with butter and honey, which helps to tenderize them, add flavor, and keep them from getting too dark on the grill. A final brushing with vinegar sauce will give them nice char marks.

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Two pork butt steaks cooking on a grill.
Grilled Pork Butt Steaks are a unique and different way of cooking a Boston pork butt.
Grilled Pork Butt Steak on a chopping board with half cut into cubes.
The pork butt steak can be served whole or cubed into smaller pieces.
Grilled Pork Butt Steaks just rubbed and placed on the grill.
The first step is to cook the pork steaks in a grill-like fashion.
Grilled Pork Butt Steaks slow cooking in the grill.
Grilled Pork Butt Steaks during the first stage of their cook.

Grilled Pork Butt Steaks Recipe

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Grilled Pork Butt Steaks slow cooking in the grill.
Thick-cut pork from the Boston butt is perfect for grilled pork steaks. Visit your local butcher to get these unusual cuts ready for you.
Preparation 10 minutes
Cook 1 hour 10 minutes
Ready in 1 hour 20 minutes
Servings 4 Servings
CourseDinner
DifficultySeasoned
MethodGrill
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Ingredients

  • 4 pork butt steaks (1 1/4-inch-thick)
  • 1/4 cup Killer Hogs The AP Rub or your favorite rub
  • 1/4 cup Killer Hogs The BBQ Rub or your favorite rub
  • 8 tablespoons salted butter divided into 8 pats
  • 1/4 cup honey
  • 1 cup Killer Hogs Vinegar Sauce or your favorite sauce

Equipment

  • cherry wood
  • aluminum foil

Directions

  • Prepare a charcoal grill for direct grilling. Divide the hot charcoal evenly across the front and back and place unlit charcoal down the middle. Place 2 chunks of cherry wood over the hot coals for smoke flavor.
  • Season each steak with the rubs.
  • Place the steak on a raised rack a few inches above the cooking grate. Cook on both sides for 20 minutes each, or until the outside begins to darken.
  • Place the steaks onto individual pieces of foil and top with 2 tablespoons butter and a drizzle of honey each. Wrap completely and return the pork to the raised cooking rack.
  • Continue to cook until the internal temperature reaches 190 to 195 degrees F (88 to 91 degrees C), about 30 minutes.
  • Carefully unwrap each steak and brush with the vinegar sauce.
  • Remove the raised rack from the grill and place the steaks directly on the grates to sear each side, about 4 minutes per side.
  • Serve with additional vinegar sauce for dipping.

Nutritional Information

Calories: 853kcalCarbohydrates: 66gProtein: 57gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 230mgSodium: 1110mgPotassium: 1347mgFiber: 4gSugar: 42gVitamin A: 1638IUVitamin C: 4mgCalcium: 366mgIron: 14mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website HowtoBBQright.com.

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